We tapped three of Hong Kong’s top wine pros—Betsy Haynes from Northeast Wines and Spirits, Graham Kwok from Watson’s Wine, and Jefferson Liu from EMW Fine Wines—to find out exactly what bottles to crack open with your mooncake of choice. Read More
Food and wine pairing
Convention dictates that white wines go with seafood and red wines go with red meat. Even when wine lovers venture out of the convention to match a seafood dish with red wines, experts dutifully advise a light-bodied and medium-bodied red wines. Cue the Beaujolais and Pinot Noirs. Read More
I’ve been doing a bit of research in the area of how external factors (be it lower air pressure, humidity, noise, music, shapes) influence our … Read More
Francois Chartier, the sommelier-turned-food scientist, demonstrated his innovative approach to pair food and wine based, not on acidity or color but on molecular at the Pearl of Burgundy event organised by Wynn Palace in Macau. Read More